23 Recipe Perfect Reverse Boston Cream Pie! delicious and handy!

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Master this classic cake—the "pie" title is a holdover from a time when cakes and pies were typically baked in the same type of pan—and you'll always have a showstopping dessert for. This Boston Cream Pie consists of either a white sponge or butter cake that has been split in half and filled with pastry cream. A chocolate glaze is then There are two questions that immediately come to mind when you hear Boston Cream Pie.

Use FOR CHOCOLATE CAKE.
You need unsweetened cocoa powder.
Prepare boiling water.
You need to prepare softened butter.
You need to prepare granulated sugar.
Provide eggs.
Use vanilla extract.
Use cake flour.
You need to prepare baking soda.
Prepare baking powder.
Use salt.
You need to prepare sour cream.
You need to prepare FOR PASTRY CREAM FILLING.
Use granulated sugar.
Provide flour.
Provide cornstarch.
Provide egg yolks.
Prepare whole milk.
You need vanilla extract.
Use FOR WHITE CHOCOLATE GLAZE.
Prepare heavy cream.
Prepare chopped good quality white chocolate.

Short Tips:

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FOR CAKE.
Dissolve cocoa in boiling water, cool. In a large bowl beat butter and sugar until light and fluffy, add eggs one at a time beating after each egg is added,add vanilla..
Combine the flour, baking soda, baking powder and salt in a bowl..
Gradually add flour mixture alternating with sour cream, add the cocoa mixture and mix well..
Pour into 2 10 inch greased and floured cake pans, bake at 350 for 35 minutes or until a toothpick comes out clean..
NOTE This cake also can be baked in 3 standard 9 inch pans for 30 minutes, I changed the pan size for this 2 layer cake as its my best chocolate cake recipe!.
Cool cake in pans 10 minites on rack then run a knife to looten edges and turn out and cool..
FOR PASTRY CREAM FILLING.
In a large bowl combine sugar, flour, cornstarch and egg yolks, beat on high speed 2 minutes until thickened..
Meanwhile in a saucepan heat milk to a simmer, gradually pour one third of the hot milk into the egg mixture, whisking all the time,pour mixture back into saucepan still whisking,scraping sides to keep smooth.Cook over low ro medium heat until it begins to thicken and bubble cook 60 seconds more. Pour into a bowl press parchment paper on surface of pastry cream to prevent a skin and chill until cold. This can be done a day or two in advance..
FOR WHITE CHOCOLATE GLAZE.
Hrat cream to a simmer, remove from heat add white chocolte, let sit a minute and than stir until smooth.
TO ASSEMBLE CAKE.
Spread cold pastry cream between cooled cake layers. Drizzle lukewarm glaze over letting it drizzle down the sides..
Garnish with chocolate shavings and white chocolate sprinkles and chill..

It is cake with a cream filling and a chocolate ganache top. Instead, think of it as a reverse chocolate cream pie. This pie turns that diner specialty on its head, substituting vanilla cream for chocolate filling and spreadable chocolate. Making a Boston Cream Pie can seem complicated the first time you do it because of all the steps. Boston Cream Pie/Reverse Boston Cream Pie.

Now that you have actually read the Reverse Boston Cream Pie! recipe, as well as you have the know-how that you require to do in the cooking area. Obtain that apron out, dust off your mixing bowls as well as roll up your sleeves. You have some food preparation to do.

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